My father's mother made this every year for our Thanksgiving dinner. It is not Thanksgiving to me without this dish. I do not like the tartness of most cranberry dishes, and sweet potatoes can be bland by themselves. This dish combines both to make a great all-in-one dish. When I take this dish to another person's home, I bake the first time and add the yams, cover, and then wait to heat until I am at their house.
Ingredients
- whole cranberries: 1 pack (12 ounce pack)
- unpeeled orange: 1 piece (sliced)
- ⅓ cups white sugar: 1 piece
- pecan pieces: 0.5 cup
- orange juice: 0.25 cup
- ground cinnamon: 0.75 tsp
- ground nutmeg: 0.25 tsp
- ground mace: 0.125 tsp
- cut yams: 1 can (40 ounce can, drained)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
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Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.
